Nectarine Walnut Crumble Cake
A delicious, naturally sweet cake using almond meal and coconut sugar, topped with an addictive walnut crumble and roasted nectarines. Use whatever fruit is in season to make this cake a year round favourite. Serve with a big scoop of vanilla ice cream.
Serves: 10
Time: 55 minutes
Ingredients –
Cake:
1 cup almond meal
1 1/2 cup flour
3/4 cup coconut sugar
1 tsp baking soda
¼ sea salt
½ cup plant-based or dairy yoghurt
½ cup light flavoured oil
1 tsp vanilla bean paste or extract
1 tsp apple cider vinegar
2 nectarines
Walnut Crumble:
¾ cup walnuts, roughly chopped
1/3 cup flour
½ tsp cinnamon
½ tsp ginger
2 tbsp coconut sugar
2 tbsp coconut oil, melted
Method –
Preheat the oven to 180C and line a 20cm cake tin with baking paper.
Add all of the cake ingredients, except the nectarines, to a bowl and mix until well combined.
Pour the cake batter into the lined cake tin and set aside.
To make the walnut crumble, add all of the ingredients to a bowl and mix until the walnuts are completely coated.
Slice the nectarines into wedges.
Place the nectarines randomly on top of the cake and sprinkle the crumble on top. Cook in the oven for 40 minutes. Leave to cool completely.
We love serving this with vanilla ice cream. The cake will last for 3 days in an airtight container in the fridge.
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